Leek Pie | Byrek ose Lakror

Albanian Leek Pie

Serves 8

Byrek ose Lakror emerges from the oven with a beautiful, shining crust. Cut into the pie too soon, however, and your dreams will shatter. You must wait a full hour for the pie’s juices to redistribute.

Ingredients:

Leek Filling

2 large leeks, cleaned and very thinly sliced (use only the white/light green part. Thick slices and/or green parts won’t cook properly)
6 eggs
1/4 cup greek yogurt (or regular yogurt strained for 30 minutes)
1 lbs. cottage cheese, strained for 30 minutes
4 oz crumbled feta cheese
1/2 tsp minced fresh thyme, or dried thyme, ground
salt, to taste (remember, feta cheese is very salty)
1/2 tsp pepper

Pie Crust

1 package puff pastry
1 egg, beaten

Method:

1. Preheat oven to 400F.

2. In a large bowl, whisk together all ingredients, except for leeks. When the mixture is smooth and blended, add diced leeks. Set aside.

3. Roll one sheet of puff pastry into a 15″ circle. Place pastry on the bottom of a 9″ pie dish.

NOTE: You can also lay the puff pastry down in your pie dish square. Just angle the top piece over it, so that you create a “star.” This overlap will give you enough crust to roll the edges.

4. Fill pie dish with leek mixture.

5. Roll second sheet of puff pastry into a 15″ circle. Cover the pie with the pastry lid. Press the edges together and roll up to seal in the juices. Brush the top of the pastry with egg wash.

6. Bake for 45 minutes or until golden brown.

7. Let cool 1 hour before slicing or the filling will fall apart. Eat slightly warm or at room temperature. I had a slice cold from the fridge the next day and it was great! If you are a fan of cold pizza, you’ll understand 🙂

The filling sets up after properly cooling.

Adapted from http://www.frosina.org
Leek Pie | Byrek ose Lakror
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Byrek ose Lakror emerges from the oven with a beautiful, shining crust. Cut into the pie too soon, however, and your dreams will shatter. You must wait a full hour for the pie's juices to redistribute.
Servings Prep Time
8 people 15 minutes
Cook Time Passive Time
45 minutes 1.5 hours
Servings Prep Time
8 people 15 minutes
Cook Time Passive Time
45 minutes 1.5 hours
Leek Pie | Byrek ose Lakror
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Byrek ose Lakror emerges from the oven with a beautiful, shining crust. Cut into the pie too soon, however, and your dreams will shatter. You must wait a full hour for the pie's juices to redistribute.
Servings Prep Time
8 people 15 minutes
Cook Time Passive Time
45 minutes 1.5 hours
Servings Prep Time
8 people 15 minutes
Cook Time Passive Time
45 minutes 1.5 hours
Ingredients
Leek Filling
  • 2 large leeks , cleaned and very thinly sliced
  • 6 eggs
  • 1/4 cup Greek yogurt
  • 1 lbs cottage cheese
  • 4 oz feta cheese , crumbled
  • 1/2 tsp thyme (freshly minced) — or ground thyme
  • salt , to taste
  • 1/2 tsp pepper
  • 1 Pie Crust
For the crust:
  • 1 package puff pastry
  • 1 egg , beaten
Servings: people
Units:
Instructions
  1. Strain the cottage cheese for 30 minutes, then preheat oven to 400F.
  2. Meanwhile: In a large bowl, whisk together all ingredients, except for leeks. Set aside.
  3. Roll one sheet puff pastry into a 15" circle. Place pastry on the bottom of a 9" pie dish. NOTE: You can also lay the puff pastry down in your pie dish square. Just angle the top piece over it, so that you create a "star". This overlap will give you enough crust to roll the edges.
  4. Fill pie dish with leek mixture.
  5. Roll second sheet of puff pastry into a 15" circle. Cover the pie with the pastry lid. Press the edges together and roll up to seal in the juices. Brush the top of the pastry with the egg wash.
  6. Bake for 45 minutes or until golden brown.
  7. Let cool 1 hour before slicing or the filling will fall apart.
  8. Eat slightly warm or at room tempature.
Recipe Notes

For the leeks: use only the white/light green part. Thick slices and/or green parts won't cook properly.

9 Comments

  1. DANG GIRL!!!! These dishes look so amazing 🙂 Wow…I will be counting down the days until we come over for dinner 🙂

  2. aunty eileen says

    .

    your Albanian Leek Pie looks delicious Sasha and for me a small piece would be a meal in itself with a salad on the side. It would be a nice quick meal that would provide plenty of leftovers for a nice quick little snack instead of something sweet.

    Also I would think it could be a nice hearty meal with salad on the side for a busy family that needs a meal prepared and waiting in frig and/or are on a tight budget.

    What are the very light yellow looking small chunks? part of the egg?
    .

    • The small yellow pieces are part of the leek… I did cut up some of the darker leaves too (they didn’t really soften, so that was a mistake).

      But, yes, the pie works as a meal. The rich pastry and cheeses actually make it quite filling.

  3. I just came across your blog and wanted to let you know how great it looks ! Wonderful Idea – I’ll be watching with interest to see what you make from each country 🙂

  4. Pingback: 2 – Albania « Eat The World

  5. I have been making a similar leak pie for over 30 years. My Albanian Grandmothers recipie. I am famous for my leek pies. Folks come from far and wide when they hear I am making one (or two). I use filo sheets instead of puff pastry. I generously slather butter between each filo layer. I also use the whole leek because I sauté my chipped leeks before adding them into the filling. Yes! Sautéed with butter.

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